What You Need
3/4 cup flour
1/2 cup cornflour
2 tablespoons caster sugar
2 tablespoons ground almonds
Pinch baking powder
90 g butter, chopped
1/3-1/2 cup lemon curd
250 ml PHILADELPHIA Cream For Desserts, double cream alternative
1 punnet blueberries
lemon rind threads for decoration, optional
How To Make It!
COMBINE the flours, sugar, nuts, baking powder and butter in a food processor and process just until the mixture resembles breadcrumbs. Add the egg and process briefly to combine. Turn onto a lightly floured surface and gently knead to form a soft dough. Roll out pastry between 2 sheets of baking powder to 1/2 cm thickness. Chill for 10 minutes until slightly firm. Cut 18 x 6-7cm circles and press into 18 round bottom patty pans. Use a fork to prick the bases.
BAKE in a hot oven 200oC for 5-6 minutes or until lightly golden. Allow to cool on a wire rack.
SPOON a little lemon curd into each pastry case. Top with PHILLY and blueberries then decorate with lemon rind. Serve immediately.